BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

348 related articles for article (PubMed ID: 18573561)

  • 1. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
    Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
    Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization and selection of lactobacilli isolated from Spanish fermented sausages.
    Rovira A; Nieto JC; Rodríguez A; Reguera JI; González Z
    Microbiologia; 1997 Jun; 13(2):201-8. PubMed ID: 9253760
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    Int J Food Microbiol; 1999 Feb; 46(2):95-104. PubMed ID: 10728610
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Co-Inoculation with
    Dias I; Laranjo M; Potes ME; Agulheiro-Santos AC; Ricardo-Rodrigues S; Fialho AR; Véstia J; Fraqueza MJ; Oliveira M; Elias M
    Int J Environ Res Public Health; 2021 Jul; 18(13):. PubMed ID: 34281032
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Mixed starter cultures to control biogenic amine production in dry fermented sausages.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    J Food Prot; 2000 Nov; 63(11):1556-62. PubMed ID: 11079700
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage.
    Sameshima T; Magome C; Takeshita K; Arihara K; Itoh M; Kondo Y
    Int J Food Microbiol; 1998 May; 41(1):1-7. PubMed ID: 9631333
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dry sausage fermented by Lactobacillus rhamnosus strains.
    Erkkilä S; Suihko ML; Eerola S; Petäjä E; Mattila-Sandholm T
    Int J Food Microbiol; 2001 Feb; 64(1-2):205-10. PubMed ID: 11252505
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Application of isolated
    Najjari A; Boumaiza M; Jaballah S; Boudabous A; Ouzari HI
    Food Sci Nutr; 2020 Aug; 8(8):4172-4184. PubMed ID: 32884698
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of
    García-López JD; Barbieri F; Baños A; Madero JMG; Gardini F; Montanari C; Tabanelli G
    Curr Res Food Sci; 2023; 7():100615. PubMed ID: 37881335
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
    Paukatong KV; Kunawasen S
    Berl Munch Tierarztl Wochenschr; 2001; 114(9-10):327-30. PubMed ID: 11570169
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Microbiological safety of traditional and starter-mediated processes for the manufacture of Italian dry sausage.
    Holley RA; Lammerding AM; Tittiger F
    Int J Food Microbiol; 1988 Aug; 7(1):49-62. PubMed ID: 3275310
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effectiveness of a Lactobacillus sakei starter culture in the reduction of biogenic amine accumulation as a function of the raw material quality.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    J Food Prot; 2001 Mar; 64(3):367-73. PubMed ID: 11252481
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages.
    Garriga M; Hugas M; Gou P; Aymerich MT; Arnau J; Monfort JM
    Int J Food Microbiol; 1996 Sep; 32(1-2):173-83. PubMed ID: 8880337
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).
    Palavecino Prpich NZ; Castro MP; Cayré ME; Garro OA; Vignolo GM
    Int J Food Sci; 2015; 2015():931970. PubMed ID: 26955636
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Isolation and identification of tetracycline resistant lactic acid bacteria from pre-packed sliced meat products.
    Gevers D; Huys G; Devlieghere F; Uyttendaele M; Debevere J; Swings J
    Syst Appl Microbiol; 2000 Jun; 23(2):279-84. PubMed ID: 10930081
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages.
    Bover-Cid S; Izquierdo-Pulido M; Vidal-Carou MC
    Int J Food Microbiol; 2001 Apr; 65(1-2):113-23. PubMed ID: 11322694
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Actual identity of six micrococcal strains selected as potential starter for dry fermented sausages production.
    Selgas MD; Sanz B; Ordóñez JA
    Microbiologia; 1989 Jun; 5(1):53-5. PubMed ID: 2803639
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Hygienic evaluation of smoked sausages produced by traditional and improved technologies].
    Zav'ialov NV; Vagin VV; Zimina LV; Baranova LN; Shendrikova IA; Dikun PP
    Vopr Pitan; 1991; (3):52-5. PubMed ID: 1833884
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of different starter culture combinations on microbial counts and physico-chemical properties in dry fermented mutton sausages.
    Wang D; Zhao L; Su R; Jin Y
    Food Sci Nutr; 2019 Jun; 7(6):1957-1968. PubMed ID: 31289643
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR.
    Martín B; Jofré A; Garriga M; Pla M; Aymerich T
    Appl Environ Microbiol; 2006 Sep; 72(9):6040-8. PubMed ID: 16957227
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.